Monday, October 1, 2012

One more strawberry treat!

This was another special day awhile back that I haven't taken the time to blog about. Malin's happy birthday- girls' weekend retreat cake. This was lovely, light and easy - and a great way to use up leftover egg whites!

Strawberry Hazelnut Meringue Cake serves 10

10 egg whites (whenever I need just a yolk, I keep a container going in the freezer for the whites - just keep a note as to how many are in there!)
2 cups superfine sugar
1 and 1/4 cup hazelnuts toasted and then rolled around in a clean dishtowel to remove most of the skins then grind in a processor
1 cup heavy cream beaten to stiff peaks
about a pound of strawberries cut into chunks

Beat egg whites in a large bowl until you have stiff peaks, add 1/2 the sugar and beat again. Fold in the cooled nuts and the other cup of sugar. On a large baking sheet that is lined with a piece of parchment paper draw an 8 inch circle and using a spatula spread the meringue around - you'll have to make it as tall as possible to fit in the circle. Bake at 325 degrees for about 20 min then reduce heat to 275 and continue to bake about 35-40 min or until dry on the outside but still gooey on the inside. Set aside to cool. When ready to serve move to a pretty plate (this is a bit tricky, but if it breaks up, just patch it back together since it will get covered up) and top with the whipped cream then the strawberries.

Happy belated Birthday Malin - I wasn't late for the cake, just the post! XO